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Ingredients: • 1 bunch ( about 18 pieces) of rice kepuk bananas • 1 tablespoon betel lim, liquidized with 1 litre water • 350 gramss brown sugar • 75 grams granulated sugar • 3 pandan leaves, shredded and tied into knots • 1 ½ litres water Preparations: • Cut bananas from the stem, peel and soak in betel lime water for 2-3 hours. Rinse and drain. Set aside banana stem and knot for use later • Add brown and granulated sugars and pandan leaves to water and heat to boiling point. Add bananas and cook until the water is absorbed and the mixture is thick. • Stick to a toothpick to the top end of each banana and arrange against the stem and knot so that it resembles a complete bunch of bananas
Yasa Boga
